BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP
This soup is quick and easy. Use canned butter (lima) beans and a good quality vegetable stock or chicken stock. You can use home made or store bought pesto.
Provided by TishT
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put stock in a pan with the butter beans and bring just to a boil.
- Reduce the heat and stir in the tomato puree and pesto.
- Cook gently for 5 minutes.
- Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
- Process until smooth, then return the puree to the pan.
- Heat gently, stirring frequently, for 5 minutes, then season if necessary.
- Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.
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